Cream Scones
Whether you serve them as a snack, for breakfast or brunch or with tea, as do the English, these soft breads, with their golden crust (originally from Scotland), will disappear in a jiffy. Serve them while still warm for a truly scrumptious delight. In this recipe, the scones are topped with whipped cream and apricot jam, but you can serve them with the jam of your choice. Simply delicious, my dear!.
- Cooking: 20 min
Ingredients
- 2 cups (500 mL) all-purpose flour
- 4 tsp (20 mL) baking powder
- 1 tbsp (15 mL) granulated sugar
- pinch salt
- 3 tbsp (45 mL) cold Butter
- 1 cup (250 mL) 5% Cream
- 1 large egg
- apricot jam (or jam of your choice)
- 35% Cream whipped to serve
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Preparation
Preheat oven to 450°F (230°C).
Grease an 8 inch (20 cm) round cake pan.
Combine flour, baking powder, sugar and salt in medium bowl. Cut butter into flour mixture, using a pastry cutter or two dinner knives, until well combined.
Lightly whisk cream and egg together in a small bowl. Using the blade of a dinner knife, stir milk mixture into flour mixture. Stir until soft dough forms; do not over mix.
Turn onto lightly floured surface. Press dough into an 8 inch (20 cm) round. Place round into prepared pan. Using a floured knife, cut disk into 8 wedges. Bake in preheated oven for 15 to 20 minutes or until lightly brown and risen. Turn onto wire rack to cool. Top with jam and whipped cream to serve.
Tips
Nutritional information
Per serving| Energy: | 310 Calories |
| Protein: | 7 g |
| Carbohydrate: | 41 g |
| Fat: | 13 g |
| Fibre: | 1.2 g |
| Sodium: | 385 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 240 mg |
| Folate: | 37 % |
| Riboflavin: | 20 % |
| Selenium: | 35 % |
| Thiamin: | 27 % |
